Millers Guild Miller Hotel Max Jason Wilson Miller's Guild

Miller's Guild Awards

Downtown Seattle steakhouse that brings new meaning to fire-power.
Openings: Breakfast & Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.


Miller's Guild, Seattle, WA

Miller's Guild Restaurant Review:

This temple to meat and fire worships at the altar of a nine-foot, custom-made grill that dominates the shadowy room. Its flames within work as hard as the cooks facing it to produce hearty dishes ranging from a 16-ounce Oregon boneless rib-eye steak and a simple but standout burger, to local Neah Bay wild king salmon paired with asparagus lovage velouté. Seafood plays second fiddle to meat, which appears with bread accoutrements (spreadable lard), plus creative appetizers such as corned beef tongue with sauerkraut and caraway aïoli, a subtle nod to pastrami on rye. Desserts keep big, rich flavors present with options such as flaming Alaska for two. Another dish piles ice cream onto chocolate cake along with meringue and rum. Wood, like that fueling the fire, is also a theme behind the cocktails. Watch for spruce tip vinegar in the Silver Fox (Wodka Vodka, Cocchi Americano, pineapple syrup, and hopped grapefruit bitters), pine liqueur elsewhere, and cask-aged mezcal. The wine list bounces around from the West Coast to Europe with some South African cameos, giving a quick nod to whites before tilting towards fire-and-meat-friendly reds. Prepare for plenty of Bordeaux blends, Grenache blends and Pinot Noir.

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